Mcalisters Deli #1019 Improves its Sanitary Rating

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Chili 110-113 and queso 124 in steam tables at cook line. Corrective action - rapidly put products directly in water to finish reheating.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler next to small steamer. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On bread rack with bread. **Corrected On-Site**

Basic - Old food stuck to clean dishware/utensils. Under prep table near mop sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers over triple sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.

Basic - Wall soiled with accumulated food debris. Behind toaster oven.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some of server staff missing proof.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potato Soup 123 F, Chili 110 F, Mac & Cheese 133 F, Mashed potatoes 117 F Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not change gloves when leaving sandwich prerp area & returned with same gloves. Repeat Violation.

Observed employee with no hair restraint.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad 46 degrees F.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees aare not changing gloves after leaving thhe sandwich makeline & then returning to the makeline.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.

Critical - Hot water supply not maintained during peak periods. Hand wash sink hot water 95 degrees F

Observed leaking pipe at plumbing fixture. Below beverage system on the left.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Large portions of deli measts.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese & ham 45 degrees f in reachin cooler (far end) Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler (far end)

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee preparing food went into walkin cooler & returned to prep area and did not remove gloves, wash hands and put on a new pair gloves before preparing more ready-to-eat food.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands when changing gloves.

Critical - Observed employee improperly washing hands. Less than 20 seconds

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin. mold-like build up (beverage system south end)

Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsed utensil in handwash sink.

No copy of latest inspection report.

Critical - Observed packaged food not labeled as specified by law.Cookies,cake,brownies on counter.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit top of salad table,chicken 49,sour cream 47,turkey 49. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures top of salad table.

Observed nonfood-contact equipment in poor repair vents missing covers.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue 2 door McCall.

Critical - Hand wash sink lacking proper hand drying provisions in men's restroom.Corrected On Site.

Observed wall soiled with accumulated grease by press.

Observed attached equipment soiled with accumulated dust.Repeat Violation.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.Repeat Violation.

Critical - Observed interior of microwave soiled on cookline.Repeat Violation.

Critical - Observed encrusted, soiled material on slicer.

Observed wall soiled with accumulated food debris By slicer.

No Violations Were Observed

Critical - Hand wash sink lacking proper hand drying provisions by icemachine and one in back broken.

Critical - No conspicuously located thermometer in holding unit dessert case.

Critical - No handwashing sign provided at a handsink used by food employees by ice machine.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave soiled and outside.

Critical - Observed soil buildup inside ice bin.

Critical - Observed soiled walk-in cooler shelves.

Critical - Establishment operating without a current Hotel and Restaurant license.License has not been issued due to late fee $50.00.

Critical - Handwash sink not accessible for employee use at all times Blocked By buns.

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on kitchen floor behind icemachine.

Observed food debris accumulated on kitchen floor.

Observed leaking pipe at plumbing fixture back sink.

Critical - Observed live flies in kitchen small flies.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheeses

Critical - Observed soiled reach-in cooler gaskets 1st true

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Water treatment device has not been inspected or serviced according to manufacturer's instructions expired 6/08